It's actually really simple.

Pepperjack Cheese
Chopped Spinach
Pico De Gallo
Double Boiler

The trick is to get a block of pepper jack that is similar to velveeta in texture (54th streets provider is Sysco).

Amazingly enough if you just go to 54th street and ask them what's in it and how to make it they'll tell you. Since you won't be getting the same ingredients as 54th street there will be variation in the flavor and texture but these are the ingredients straight from the manager himself.

Step 1:
activate double boiler.

Step 2:
add the dilithium cheese to the double boiler matrix.

Step 3:
Once cheese has been fully integrated into the matrix (melted) add the other stuff.

As an optional step:
Melt Cream Cheese with the Pepper Jack so that when you place it in the refrigerator and let it cool you get a nice 54th street Gringo Dip Cheese ball. great with Keebler Toasteds.

The hardest part is finding a processed block of pepperjack. My first instinct is that it is American cheese with peppers in it as jack tends to be a bit harder and greasier (bad for dips) and it's not without precedent for companies to do that.

so there it is folks. mystery explained.